Brewing the tea
He brewed a 25 litre vat of kombucha a week in advance with which we could experiment and harvest the SCOBY for our own batches.
We proceeded brewing a mixture of black tea and green tea, receiving instructions, hints and tips along the way. While the tea was cooling down and infusing, we were bottling the ready-made kombucha, added a bit of starter kombucha from the vat into our own jars, we added the sugars, tea and placed a part of the SCOBY on top of the mixtures.
It'll be ready for further processing and/or consumption in one week.